Lemon-pepper risotto with salmon from the oven

Name: lemon-pepper risotto with salmon from the oven
Total time: 55 min
Yield: 4
Ingredients: 1 onion; 1 tablespoon butter; 200 gram risotto rice; 4 sweet pointed peppers; 1 lemon; 450 ml vegetable stock; 2 tablespoon thyme leaves; 500 gram salmon fillet with skin; 1 Apple; 100 ml cr? me fraiche; salt and white pepper

Ingredients

Directions

Heat the oven to 175 ° C.
Chop the onion.
Fry the onion in the butter for 5 minutes without coloring in a heavy oven-proof pan.
Add the rice and cook for 2 minutes.
Meanwhile cut the peppers into small cubes.
Grate and squeeze the lemon.
Heat the stock and add with the pepper, half of the thyme, lemon zest and half of the lemon juice to the rice.
Stir through and put the lid or aluminum foil over the pan.
Cook the risotto in the oven for about 30 minutes until it is al dente.
Grease the oven dish.
Cut the salmon into equal parts, one per person.
Sprinkle the salmon with salt and white pepper.
Smear some lemon juice with a brush and place in the baking dish.
Put it at the risotto for the last 15 minutes.
Use a knife or mandolin to cut very fine matches of the unpeeled apple and drizzle with the last lemon juice.
Stir in the risotto thoroughly with the crème fraîche and season with salt and pepper.
Serve in warm deep plates with the salmon on it.
Garnish with the apple and thyme.